These pork and shrimp dumplings are a classic dim sum staple. Juicy pork and succulent shrimp combine to create the perfect umami bite. Pan-fry them for the perfect chewy-tender texture or steam them for a lighter result.
(This post was originally published in February 2018, but was updated with a new recipe, photos and content in 2025).
Pork and shrimp is a very popular combination in Chinese cooking. I've seen the two brought together before in various dumpling fillings (like siu mai), but the duo really shines in these particular dumplings. They're enhanced with a myriad of flavors including ginger, garlic, toasted sesame oil, and scallions to name a few.
Although I love the texture of homemade dumpling wrappers, I really appreciate the ease and convenience of using good quality store-bought wrappers. All you need to do is lightly wet the edges with water before pressing to seal. Easy peasy!
You can definitely steam these dumplings if you prefer, but my favorite way to cook dumplings is to pan-fry them. It's an easy and quick process that yields crispy, chewy morsels perfect for snacking or serving as an appetizer, yet hearty enough to comprise a meal.
Ingredient notes
- Ground Pork: Using fattier ground pork will yield extra juicy dumplings, but I use whatever ground pork my supermarket has. I don't mind using slightly leaner meat to save some calories so I can eat more! It still tastes delicious, so that's what I recommend and use personally.
- Shrimp: I try to avoid farm-raised shrimp whenever possible. I prefer using wild Gulf shrimp, which is better quality and relatively "local" for someone living in the US. The measurements provided are for already peeled shrimp. If you purchase yours unpeeled, buy a bit extra to make up for the difference in weight.
- Scallions: I like to thinly slice mine to retain some of the texture in my dumpling filling, however you can chop them a bit smaller if you prefer.
- Toasted Sesame Oil: Sesame oil is a workhorse in Chinese cuisine. A small amount provides so much flavor to your cooking! Plain sesame oil is lighter in color than toasted sesame oil, which is dark brown, and much more flavorful. The packaging may not say "toasted" but you can tell the difference by the color. Plan to use toasted sesame oil for this pork and shrimp dumpling recipe. You can also add some to your dipping sauce!
- Dumpling Wrappers: These aren't the same as wonton wrappers, which are much thinner, smaller and square. In a well-stocked Asian supermarket, you may even find a variety of dumpling wrappers (mine has several!). I opt for these Shanghai style wrappers which are thinner than the northern style wrappers and work well for pan-fried and steamed dumplings.
How to make it
Combine ground pork, chopped shrimp, soy sauce, toasted sesame oil, Shaoxing wine, scallions, garlic, ginger and black pepper in a bowl.
If you have time, cover and refrigerate the filling until nice and cold, up to several hours. The filling will be easier to spoon into your wrappers when it's chilled.
To assemble, have a small bowl of water nearby. Place a few dumpling wrappers on a clean work surface. Scoop 1 tablespoon of filling into the center of each wrapper.
Wet ½ inch of the rim of each wrapper (I use my finger). Fold the wrapper in half and pinch the edges at the top center. Continue folding the dumpling using your preferred folding/pleating method. Repeat with the remaining wrappers and filling.
At this point, the dumplings can either be cooked immediately, covered and refrigerated for up to a couple hours, or frozen.
To pan-fry the dumplings, heat a nonstick skillet over medium-high heat and add neutral oil. Arrange dumplings in a spiral pattern. Fry for 1 to 2 minutes until they are golden or light brown on the bottom.
Holding the lid close to the skillet to lessen splatter, add water to a depth of roughly ¼ inch. The water will immediately sputter and boil vigorously. Cover with a lid, lower the heat to medium, and let the water bubble away for 6 to 7 minutes, until it is mostly gone.
Remove the lid and let the dumplings fry for another 1 or 2 minutes, or until the bottoms are brown and crisp. Remove from the heat and use a spatula to transfer dumplings to a serving plate. Display them with their bottoms facing up so they remain crisp.
Alternatively you may steam these dumplings for about 9 to 10 minutes in a bamboo steamer basket lined with parchment paper or cabbage leaves.
Serve immediately with dipping sauce.
Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.
Expert tips
When using store-bought dumpling wrappers, not only do I lightly wet the perimeter of each dumpling wrapper before folding, I also every so slightly wet the exterior of the sealed edge to help keep my folds/pleats flush against the seam. Usually there is enough residual water on my finger to just give it a quick swipe, but you can re-wet your finger if needed.
Because cooking dumplings is fast and easy, I tend to only cook as many as I plan to eat at any given time. That being said, if you have leftover cooked dumplings, refrigerate them for up to 4 days. You can reheat them in a nonstick pan with a little oil on low temp. Feel free to cover the pan to help it naturally steam and heat through. You can also microwave them, but they will lose their crisp bottoms.
These pork and shrimp dumplings, just like other homemade dumplings, freeze really well! Arrange them in a single layer on a parchment paper lined tray and freeze them until they are frozen solid, about an hour should suffice. Then transfer frozen dumplings into a freezer bag and freeze for up to 3 months. They are still fine for another couple months after that point, but they may end up with some freezer burn if you freeze them too long.
Cook frozen dumplings the same way you'd cook fresh ones (no need to thaw them). Just plan to add another minute or two to the total cook time.
Other recipes you may like
- Pork and Cabbage Dumplings
- Pork and Chive Dumplings
- Har Gow (Crystal Shrimp Dumplings)
- Jiu Cai Jiao (Chinese Chive and Shrimp Dumplings)
- Japanese Curry Chicken Dumplings
- Easy Edamame Dumplings
- Vegetable Dumplings
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also follow me on social media on Facebook, Instagram, and Pinterest!
Pork and Shrimp Dumplings
Ingredients
Dipping Sauce:
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds (optional)
- 1 teaspoon chili oil or more (optional)
Filling:
- 8 ounces lean ground pork
- 8 ounces peeled, deveined, chopped shrimp
- 2 tablespoons soy sauce preferably low-sodium
- 2 teaspoons toasted sesame oil
- 2 teaspoons Shaoxing wine, sake, or other rice wine
- 2 scallions thinly sliced
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- ½ teaspoon freshly ground black pepper
Assembly and Cooking:
- 1 package (1 pound) round dumpling wrappers (depending on the thickness of the wrappers to the weight of the package, you may have a few extra wrappers leftover)
- Vegetable oil as needed to pan-fry
Instructions
Sauce:
- In a small bowl, stir together all of the ingredients. The dip can be refrigerated in an airtight container for up to 2 weeks.
Filling:
- In a medium mixing bowl, combine all of the ingredients until evenly mixed. If you have time, cover and refrigerate the filling until nice and cold, up to several hours. The filling will be easier to spoon into your wrappers when it's chilled.
Assembly:
- Have a small bowl of cold water nearby. Place a few dumpling wrappers on a clean work surface and keep the rest covered with a towel so they don't dry out. Scoop 1 tablespoon of filling into the center of each wrapper, shaping it elongated like a football to make it easier to fold. Wet ½ inch of the rim of each wrapper (you can use your finger or a brush). Fold the wrapper in half like a taco and pinch the edges at the top center. Continue folding the dumpling using your preferred folding method. Repeat with the remaining wrappers and filling.
- At this point, the dumplings can either be cooked immediately, covered and refrigerated for up to a couple hours, or frozen.
Cooking:
- To pan-fry the dumplings, use a medium or large nonstick skillet (or cook two batches at the same time using two pans). Heat the skillet over medium-high heat and add 1 ½ tablespoons oil for a medium skillet and 2 tablespoons for a large one.
- Arrange the dumplings with sealed edges up in a spiral pattern in the pan. The dumplings can touch. Medium skillets will generally fit 12 to 14 dumplings, large skillets will fit 16 to 18 dumplings. Fry the dumplings for 1 to 2 minutes until they are golden or light brown on the bottom.
- Holding the lid close to the skillet to lessen splatter, use a measuring cup to add water to a depth of roughly ¼ inch. The water will immediately sputter and boil vigorously. Cover with a lid or aluminum foil, lower the heat to medium, and let the water bubble away for 6 to 7 minutes, or until it is mostly gone (the actual time will vary but look for the visual and audible cues.
- When you hear sizzling noises, remove the lid as most of the water is now gone. Let the dumplings fry for another 1 or 2 minutes, or until the bottoms are brown and crisp. Turn off the heat, wait until the sizzling stops, then use a spatula to transfer dumplings to a serving plate. Display them with their bottoms facing up so they remain crisp.
- Alternatively you may steam these dumplings for about 9 to 10 minutes in a bamboo steamer basket lined with parchment paper or cabbage leaves.
- Serve immediately with the dipping sauce.
Notes
- I prefer to use Shanghai-Style Dumpling Wrappers by Twin Marquis. Please note that wonton wrappers are not a suitable substitute for dumpling wrappers.
- Freeze uncooked dumplings by arranging in a single layer on a tray or sheet pan. Freeze until firm, then transfer to freezer bags. Cook the dumplings either thawed or from a frozen state. They may require a bit longer to cook if frozen.
Nutrition
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
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